Fish And Corn Chowder
Ingredients
- 1 lb fish fillet ⓘ
- 16 ounces frozen corn ⓘ
- 3 tablespoons butter, divided ⓘ
- 1 1/2 cups onions, diced ⓘ
- 3/4 cup celery, diced (1 or 2 stalks, with top) ⓘ
- 2 garlic cloves, minced ⓘ
- 1/2 cup red bell pepper, diced ⓘ
- 1/2 cup green bell pepper, diced ⓘ
- 12 ounces chicken broth ⓘ
- 1 1/2 cups water ⓘ
- 4 potatoes, peeled and diced ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 bay leaf (2 if small) ⓘ
- 1 teaspoon dried thyme ⓘ
- 2 teaspoons Old Bay Seasoning ⓘ
- 3 tablespoons flour ⓘ
- 1 1/2 cups milk
- 12 ounces evaporated milk ⓘ
- 2 teaspoons fresh parsley, chopped (garnish) ⓘ
Instructions
- Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
- Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
- Add the broth, water, potatoes, and seasonings. Bring to a boil.
- Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
- In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
- Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
- Garnish with fresh parsley or dill. Pass Tabasco at the table.
Nutrition & Diet Analysis (per serving)
1072
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).